Birria Enchiladas
Ingredients
Birria Beef
- 1 Boneless Chuck Roast (3 lb.)
- 2-3 tbsp Olive Oil
- 3 Dried Ancho Chilies
- 4 Dried Guajillo Chilies
- 5-6 cups Beef Stock
- 2 Bay Leaves
- 1 (Medium) Yellow Onion peeled and quartered
- 5 cloves Garlic
- 1 tsp. Ancho Chili Powder
- 1 tsp. Cumin
- 1 tsp. Oregano
- Salt & Pepper to taste
Enchiladas
- Corn Tortillas
- Shredded Birria Beef
- Oaxaca Cheese (or Monterey jack)
- Reserved Cooking Liquid
- Fresh Cilantro
- Finely Minced Red Onion
Instructions
Birria Beef
- Heat olive oil in a large Dutch oven.
- Season the chuck roast with salt and pepper, liberally on all sides.
- Sear the roast on all sides and set aside.
- Sauté the onion until slightly softened.
- Add garlic and sauté until just beginning to soften.
- Add the roast back to the pan and add enough beef stock to cover.
- Drop in the dried chilies and all of the spices.
- Bring to a simmer, put on the lid and transfer to a 325 F oven. Cook for 3 hours and check for tenderness. It should shred easily. Let cook a little longer if it doesn't shred easily.
- Once fully tender, carefully lift the roast out of the cooking liquid and place on a cutting board. Shred the meat with two forks. Strain the cooking liquid and discard the solids.
Enchiladas
- Cover the bottom of a casserole dish with the reserved cooking liquid, about 1 cup.
- Place a tortilla on a work surface and fill with shredded beef and Oaxaca. Carefully roll up and place in casserole dish. Fill casserole dish so the tortillas are snug.
- Top with more of the reserved cooking liquid (these should be really saucy).
- Cover with more cheese and cover with foil. Bake at 350 F until the cheese melts and the sauce is bubbling, about 20 minutes.
- Remove foil and broil until browned. Top with onion and cilantro and serve with sour cream.
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